Method

Place the pork in a deep baking tray in a single layer, and cover with sauce. Cover the tray with foil, and slowly braise for three hours or until tender.

4.

Place the sweet potato in a roasting tray. Toss through the olive oil, salt and pepper and roast for 45 minutes, or until cooked through.

5.

Meanwhile, bring a pot of salted water up to the boil, and cook the sugar snaps for 1 minute. Remove and immediately plunge into a bowl of ice cold water. Drain and set aside.

6.

In a large pan of boiling water, cook the pearl barley for 35 to 40 minutes, or until tender.

7.

For the dressing, combine all of the ingredients together, and using a blender, blitz the ingredients until combined. Check for seasoning and set aside.

8.

Remove the pork from the sauce. Slice the meat into individual portions.

9.

Meanwhile, pour the sauce into a pan and reduce for 5 to 10 minutes, or until you have a thick glaze.

10.

In a large mixing bowl, combine the sweet potatoes, sugar snaps, pearl barley, pistachios and rocket. Toss the dressing through.

11.

When ready to serve, preheat a grill or frying pan to a medium high heat. Grill the pork quickly, until charred and sticky, brushing with the glaze. Serve hot with a side of sweet potato, sugar snap and barley salad.

Nutritional information

Nutritional analysis per serving (20 servings)

Energy1295kj

Fat Total81g

Saturated Fat19g

Protein45g

Carbohydrate91g

Sugar34g

Sodium1412mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.